The Famous Turkish Crying Cake (Chocolate)

Table of Contents

Nutritional Information (Per Serving)

Butter a 23 x 30 cm (9 x 12 inches) baking mold to prevent the cake from sticking. Ensure the entire bottom and sides are well-coated for easy removal of the cake later.

Preheat your oven to 180ºC (350ºF).
In a large mixing bowl, whisk together 3 eggs, 3/4 cup sugar, and 1 sachet of vanilla sugar vigorously for about 3-4 minutes until the mixture is pale and fluffy. This step incorporates air into the batter, which is essential for a light and airy cake.
Add 3/4 cup + 2 tablespoons milk and 1/3 cup oil to the egg mixture. Mix well until combined.
Sift in 1/4 cup + 1 tablespoon cocoa powder and mix until fully incorporated, ensuring there are no lumps.
Sift in 1 1/2 cups + 1 tablespoon flour along with 1 sachet of baking powder. Gently fold these dry ingredients into the wet mixture until you obtain a smooth and homogeneous batter.
Pour the batter into the prepared baking mold, spreading it evenly.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.

While the cake is baking, prepare the soak. In a small saucepan, bring 3/4 cup + 2 tablespoons milk and 2 tablespoons of sifted cocoa powder to a boil. Stir continuously until the cocoa dissolves completely, creating a smooth chocolate mixture.

Once the cake is done baking, remove it from the oven and prick it all over with a fork. This allows the soak to penetrate deeply, ensuring a moist and flavorful cake.
Pour the hot chocolate soak over the hot cake in about 4 batches, allowing the liquid to be absorbed each time before adding more. Let the cake cool completely on a wire rack.

In a chilled mixing bowl, whip 2 1/4 cups of very cold whole liquid cream with 1/4 cup icing sugar until stiff peaks form. Using cold cream and equipment ensures the whipped cream holds its structure.
Spread the whipped cream evenly over the cooled cake, smoothing the surface with a spatula. Place the cake in the refrigerator to set the whipped cream layer while you prepare the ganache.

In a saucepan, bring 1 cup of cream to a boil. Once it reaches a boil, remove from heat.
Add 7 oz of dark chocolate, broken into pieces, to the hot cream. Stir continuously until the chocolate melts completely and the ganache is smooth and glossy.
Allow the ganache to cool to room temperature before proceeding to the next step. Cooling the ganache slightly will prevent it from melting the whipped cream layer.

Once the ganache has cooled, pour it over the whipped cream layer. Use a spatula to spread it evenly, ensuring full coverage of the whipped cream.
Refrigerate the cake for at least 4 hours before serving. This chilling time allows all the layers to set and the flavors to meld together, creating the signature “crying” effect of the chocolate slightly melting over the cream.

Slice the cake with a hot knife for clean cuts, wiping the knife between each slice.
Garnish with fresh berries, chocolate shavings, or a sprinkle of cocoa powder for an elegant presentation.

Store any leftovers in the refrigerator, covered, for up to 3 days. The cake tastes even better as it sits, as the flavors continue to develop.